Chicken Caesar Deluxe Pizza

From: Healthy Cooking

1 lb. boneless skinless chicken breases, cubed
1 t. dried rosemary, crushed
1 T. olive oil
Pizza Crust
3/4 c. reduced fat Caesar vinaigrette
2 c. fresh baby spinach
1 small green pepper, chopped
1/3 c. finely chopped onion
1-3/4 c. shredded part-skim mozerella cheese
4 plum tomates, chopped

1. In a large skillet over medium heat, cook chicken and rosemary in oil until chicken is no longer pink; set aside.

2. Prepare pizza crust according to directions.

3.Spread vinagrette over crust. Layer with spinach, green pepper, onion, and chicken. Sprinkle with cheese and tomatoes. Bake for 20-25 minutes or until crust is golden brown and cheese is melted.

* the kids won't eat this so I do a half and half for them

Baked Blueberry and Peach Oatmeal

From: Healthy Cooking

3 cups old-fashioned oats
1/2 cup packed brown sugar
2 t. baking powder
1/2 t. salt
1 egg
2 egg whites
1-1/4 cups fat free milk
1/4 cup canola oil
1 t. vanilla extract
1 can lite peaches, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts

In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredints and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.

Transfer to 11in x 7in baking dish covered with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350 degrees for 35-40 minutes or until the top is lightly browned  and internal temperature is 160 degrees.

Can be prepared the night before if wet and dry ingredients are separate until ready to bake.

Tuna Salad

2 cans water-packed tuna, drained and packed
1/3 cup shredded apple
1/3 cup finely shredded cabbage
1/3 cup finely shredded carrot
3 T. finely chopped celery
3 T. finely chopped onion
3 T. sweet pickle relish
2 T. mayonnaise (made with olive oil)


Combine ingredients. Serve with whole grain crackers or as a sandwich.

Macaroni Coleslaw

Ingredients:

7oz ring macaroni or ditalini
16oz coleslaw mix
2 celery ribs, chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped

Dressing:
1-1/2 cups reduced-fat salad dressing (may substitute half with sour cream)
1/3 cup sugar (may substitute half with Stevia)
1/4 cup cider vinegar
1/2 t. salt
1/4 t. pepper

Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add coleslaw mix, onions, celery, cucumber, and green pepper.

In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. cover and refrigerate for at least 1 hour.

Oven-Roasted Sweet Potatoes and Garlic

2 Tbsp olive oil
8 cloves garlic
1/2 teaspoon rosemary
2 lbs sweet potatoes, peeled, thinly sliced
1/2 teaspoon salt

In a large baking pan,combine olive oil, garlic and rosemary. Heat in 425 degree oven for 5 minutes.

Add sweet potatoes. Bake, turning occasionally for 40 minutes or until tender. Sprinkle with salt.

*I like these as thin as possible and a little crispy, but be careful not to burn!

Gazpacho

Ingredients:

1 small onion, fresh, quartered
1 medium green pepper, seeded
2 medium cucumbers, raw, peeled, chopped
1 stalk celery, chopped
3 cloves garlic, fresh, peeled
2 tomatoes, fresh, quartered

Place the above ingredients in a food processor and process until very finely chopped.

2 cups tomato juice
1 t basil, fresh
1/8 t. salt
1/8 t. pepper
2 T cider vinegar
2 T olive oil

Mix well. Stir in vegetables.
Chill at least one hour before serving.

Banana Split Smoothies

Ingredients:

2 cups plain yogurt

1 cup milk

2 cups raspberries or strawberries

2 bananas, cut into 1/2 in. slices

1 T unsweetened cocoa powder

1 t. vanilla

1 pkg. or 1 t. Stevia

1. Blend ingredients together. Makes 4 servings.